Instant Pot Lamb Stew is better than any Irish Stew you have ever eaten. It is bursting with flavor and the meat is super tender.
Instant Pot Lamb Stew is yummy winter food.
This Instant Pot Lamb Stew is modeled after my Instant Pot Beef Burgundy Bourguignon, but I left out the potatoes and added more garlic and tomato paste. We ate it over mashed potatoes for Christmas Eve this year. The first time I made it we served it to a group of friends, and they ate every last bit of it! When I make food, I generally make enough to have leftovers a couple of times so this was impressive.
Served over mashed potatoes, this Instant Pot Lamb Stew is comfort food at its best. I can’t say that this recipe has much of a healthy twist, but if you look at the nutrition, it’s actually okay. Total calories per serving, 343. But then you have to add the mashed potatoes. 🙂
What You Need
If you are just THINKING of getting an Instant Pot, don’t wait. I love, love, love mine. It only takes 12 minutes to cook potatoes to mash them. You will also need measuring cups and spoons, a vegetable peeler, knives, cutting board, wire whisk, a wooden spoon and a corkscrew.
Instant Pot Lamb Stew Recipe
Instant Pot Lamb Stew
Better than any Irish Stew, this Instant Pot Lamb Stew is the best comfort food, especially served over mashed potatoes.
- 4 thick slices bacon (cut into 4-6 pieces each)
- 1½ pounds boneless lamb leg (cut into 1½ inch cubes)
- 2 tablespoons gluten free flour
- 1 teaspoon salt (use sea salt for corn free)
- 1 teaspoon fresh cracked pepper
- ¼ cup brandy or cognac
- 1 bunch fresh thyme + 1 bay leaf tied in a bundle (or substitute 1 teaspoon thyme leaves + 1 bay leaf, remembering to remove the bay leaf at the end)
- 1 medium yellow onion (peeled and chopped)
- 4 stalks celery (chopped)
- 1 pound small new potatoes, halved (optional)
- 8 whole carrots (peeled and rough chopped)
- 1 pound Baby Portobello mushrooms (cleaned, trimmed and quartered)
- 1 tablespoon minced garlic (heaping)
- 1 cup red wine (Burgundy preferred)
- 1 quart beef broth (reserve ¼ cup for the thickening sauce at the end)
- 2 tablespoons tomato paste (heaping)
- 1 tablespoon Worcestershire sauce (gluten free)
- 4 tablespoons gluten free flour + 1/4 cup beef broth (reserved above)
- 1 teaspoon Kitchen Bouquet browning sauce
Last Minute Add Ins
- 1 cup frozen baby peas (thawed)
- 1 cup frozen pearl onions (thawed)
Press the Sauté button on your Instant Pot. When the sensor reads “Hot,” put in the fat from the lamb and sauté until crispy. Remove the lamb pieces before continuing because they will get tough. (Throw these bits out. You did this part to add flavor.)
Now sauté the bacon pieces until crispy, stirring periodically. Remove the bacon to a small dish. It will be added again later.
While the bacon is cooking, mix 2 tablespoons of gluten free flour with the salt and pepper. Then toss the lean lamb cubes in this mixture until well coated.
Add the floured lamb to the pot and sauté in small batches until nicely browned on all sides.
Remove the lamb and set aside for a bit.
Deglaze the pot with the brandy. This means pour the brandy in and, using a wooden spoon, scrape and loosen all the little brown pieces of meat and goodies that are in the bottom of the pan. This is an important step because if you don't get all the browned bits from the bottom of the pot, they will burn when you are cooking the stew and your Instant Pot will fault.
Add the chopped onion and carrots, and sauté them until starting to caramelize (turning brown).
Return the meat to the pot. Add the celery, potatoes, mushrooms, and garlic.
- Press “cancel” to stop the sauté function.
- In a bowl, whisk together the red wine, beef broth (reserve ¼ cup), tomato paste, and Worcestershire sauce. Pour this mixture into the pot and give the pot a little stir.
Add the bouquet garni or dried thyme and bay leaf.
Close and lock the lid, setting the vent to seal. Press “pressure cook,” setting the pressure to “high” and the time to “30.”
Make the Thickening Sauce
While the meal is cooking, whisk together the remaining beef broth with 4 tablespoons of gluten free flour and the Kitchen Bouquet browning sauce. This makes a thickening sauce for the gravy.
Cancel & Rest
When the machine beeps, press cancel and let it rest for 15 minutes before releasing the pressure valve.
Open the lid and remove the thyme/bay leaf bundle.
Make the Gravy
Set the pot to “sauté” and add the thickening sauce. Continue to cook, stirring frequently, until the gravy thickens (about 5 minutes).
Add the "Add-Ins"
Add the thawed pearl onions and peas. Continue cooking for about 5 minutes.
Serve immediately over mashed potatoes in soup bowls.
This recipe was inspired by Sue Moran and her Beef Bourguignon recipe on https://theviewfromgreatisland.com.
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Recipe Nutrition Information
This recipe is GF, DF, NF, SF, EF*
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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- Instant Pot Vegetarian Bourguignon
- Instant Pot Garlic Mashed Potatoes
- Moroccan Chickpea Stew
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GF = Gluten free | DF = Dairy free | NF = Nut free | SF = Soy free | EF = Egg free | CF = Corn free | V = Vegetarian | VG = Vegan
Note: If you have serious allergies or sensitivities, to be considered free of these allergens, you need to use products specifically marked “gluten free,” etc. There can be cross-contamination in facilities.
This recipe was originally posted on Recipe Idea Shop in 2018 and updated December 28, 2020.